{"id":168501,"date":"2018-07-01T06:37:02","date_gmt":"2018-07-01T10:37:02","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=168501"},"modified":"2018-07-01T06:37:02","modified_gmt":"2018-07-01T10:37:02","slug":"the-key-to-making-pasta-with-shellfish-that-isnt-flavourless","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/07\/01\/the-key-to-making-pasta-with-shellfish-that-isnt-flavourless\/","title":{"rendered":"The key to making pasta with shellfish that isn’t flavourless"},"content":{"rendered":"
\"We<\/a>
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless. (Photo<\/a> by Maggie Hoffman\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

For a\u00a0recipe\u00a0with a handful of ingredients, pasta with shellfish is awfully hard to get right.<\/p>\n

We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.<\/p>\n

For an extraordinary but simple spaghetti dinner, we created a creamy vinaigrette packed with bright, lemony flavour and tossed it with tender shrimp, hot pasta, butter and chopped basil.<\/p>\n

Grated Parmesan ensured that our vinaigrette was perfectly clingy and hung on to the pasta and shellfish. Because this\u00a0recipe\u00a0is so simple, it is important to use high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil.<\/p>\n

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS<\/p>\n

Servings: 4-6<\/p>\n

Start to finish: 30 minutes<\/p>\n

1\/2 cup extra-virgin olive oil<\/p>\n

2 teaspoons grated lemon zest plus 1\/3 cup juice (2 lemons)<\/p>\n

1 small garlic clove, minced to paste<\/p>\n

Salt and pepper<\/p>\n

2 ounces Parmesan cheese, grated (1 cup)<\/p>\n

4 tablespoons unsalted butter, softened<\/p>\n

1 pound small bay scallops<\/p>\n

1 pound spaghetti<\/p>\n

1\/4 cup shredded fresh basil<\/p>\n

Whisk oil, lemon zest and juice, garlic, and 1\/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy.<\/p>\n

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.<\/p>\n

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1\/2 cup cooking water, then drain pasta and return it to pot. Stir in olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

For a\u00a0recipe\u00a0with a handful of ingredients, pasta with shellfish is awfully hard to get right. We love the combination of …<\/p>\n","protected":false},"author":33,"featured_media":168502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[25103,25104,12208,23317],"class_list":["post-168501","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-basil","tag-lemon","tag-scallops","tag-spaghetti","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/168501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=168501"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/168501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/168502"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=168501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=168501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=168501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}